Brown Sugar and Cinnamon Cookies Recipe (2024)

FAQs

What does adding more brown sugar do to cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

The dark brown sugar cookies also tasted more of molasses, but that's because brown sugar is the main flavoring agent and it's not competing with other ingredients. Other than that, the cookies made with light brown sugar spread a bit more, and the ones made with dark brown sugar rose just every so slightly higher.

Using all light brown sugar will yield cookies with a lighter flavor (that's not a bad thing!). They'll be buttery with accents of vanilla and a soft interior, but a lighter molasses flavor. Opting for all dark brown sugar will give you a richer flavor and ever-so-slightly softer centers.

1931s Joy of Cooking claims the term snickerdoodle is based off the German word Schneckennudel—a German pastry whose name literally translates as 'snail noodle'. A Schneckennudel is a yeast dough roll that more closely resembles a cinnamon bun, not a snickerdoodle cookie.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

The only food where variety more or less matters is cookies: Since dark brown sugar has a higher acidity than light, it can cause the baking soda in your recipe to react, which may force your cookies to rise more during their designated baking time. However, the overall differences are moderate at most.

Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.

“The result is added tenderness with more structure.” You don't need much of the ingredient to notice significant changes in your favorite recipe. Add a teaspoon or two to your dry ingredient mix and it will drastically change the texture. It's also fun to experiment until you get the exact finish you desire.

What is the best flour for cookies? ›

All-purpose flour is the most commonly used flour in cookie recipes due to its moderate protein content (usually around 10-12%). This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones.

What Does Snickerdoodle Taste Like? A classic snickerdoodle tastes like a sugar cookie generously flavored with cinnamon. And if the recipe uses cream of tartar, the cookie also tastes a little sour and tangy.

Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used. Snickerdoodles are often referred to as "sugar cookies".

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

If you add a little, it's light brown. If you add a lot, it's dark brown. The difference in flavor between white and brown sugar is entirely from the added molasses. Molasses is thick and wet and sticky, so using darker brown sugar is going to make the cookies a tiny bit more gooey.